Cherry Cake with Cherry Cream Cheese Frosting

A Cherry-Lover’s Dream: Cherry Cake with Cherry Cream Cheese Frosting

I’ll never forget the first time my mom baked her famous cherry cake with cherry cream cheese frosting. The kitchen smelled like a summer orchard, with sweet cherry juices sizzling as they mixed into the fluffy cake. I’d curl up on the window seat, watching her swirl the impossibly pink frosting, barely able to wait for that first heavenly slice. There’s just something magical about the combination of juicy cherries and smooth cream cheese frosting—pure comfort, pure nostalgia. For anyone craving an easy cherry cake that tastes like love and happiness baked into every bite, this classic recipe is about to become your new favorite.

Why You’ll Adore This Cherry Cake with Cherry Cream Cheese Frosting

If you’re anything like me, you believe every special moment deserves a standout cake. Here’s why I think you’ll absolutely fall in love with this cherry cake:

• It’s a Cherry Celebration: Each bite bursts with real cherries—fresh or frozen—making this an authentic, homemade cherry cake that truly honors the fruit.
• Dreamy Cherry Frosting: The cherry cream cheese frosting is creamy, tangy, and packed with even more cherry flavor (thanks to cherry preserves!). It’s what sets this cake apart from all the rest.
• Perfect for Any Occasion: Whether you’re baking for a birthday, picnic, or just because, this easy cherry cake recipe comes together simply but feels special enough to wow your loved ones.
• Crowd-Pleasing Comfort: The combination of cherries and almond extract creates that nostalgic, “bakery at home” aroma and taste—a little slice of happiness, if you ask me!

Ingredients You’ll Need for Cherry Cake with Cherry Cream Cheese Frosting

Gathering your cake ingredients is half the fun. Here’s what you’ll need (plus a few personal notes!):

For the Cherry Cake:

• 2 1/4 cups all-purpose flour: Go with regular flour for an extra tender crumb (cake flour works too, if you want even more softness).
• 1 1/2 cups granulated sugar: Don’t skimp—the right sweetness is key in fruity cakes.
• 3/4 cup unsalted butter, softened: Let your butter soften at room temp for at least 30 minutes for a fluffier batter.
• 3 large eggs: Room temperature eggs incorporate much more smoothly.
• 1 cup whole milk: Adds awesome richness (2% works if that’s what you have).
• 1 tablespoon baking powder: Ensures a lofty, baker-style rise.
• 1/2 teaspoon salt: Balances the sweet and highlights cherry flavor.
• 1 teaspoon vanilla extract + 1/2 teaspoon almond extract: Almond and cherries are BFFs—don’t skip!
• 1 cup fresh or frozen cherries, pitted and chopped: I love to use fresh cherries when they’re in season, but frozen work beautifully, too.

For the Cherry Cream Cheese Frosting:

• 8 oz cream cheese, softened: Full fat is best for ultra-creaminess.
• 1/2 cup unsalted butter, softened: See above—room temp is your friend for smooth frosting.
• 4 cups powdered sugar: This creates that dreamy, silky texture.
• 1/4 cup cherry preserves: The secret weapon for pink, fruity frosting!
• 1 teaspoon vanilla extract: Balances out those tangy notes.

Step-by-Step Guide: Making the Perfect Cherry Cake with Cherry Cream Cheese Frosting

Baking this cherry cake recipe is seriously a breeze! Here’s how I do it:

1. Preheat & Prep: Set your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan (parchment paper helps with easy removal!).
2. Mix Butter & Sugar: Cream the softened butter with the sugar in a large bowl until it’s pale and fluffy—this makes your cake extra light.
3. Add Eggs & Flavor: Beat in the eggs, one at a time, then stir in your vanilla and almond extracts for that bakery-style flavor.
4. Combine Dry Ingredients: Whisk together the flour, baking powder, and salt in a separate bowl (no lumps, please!).
5. Bring It All Together: Add the dry ingredients to the butter mixture, alternating with the milk. Start and finish with the dry—this keeps your batter smooth and lump-free.
6. Fold in Cherries: Gently fold in the chopped cherries; don’t overmix! The swirls of cherry juice are half the charm.
7. Bake: Pour the batter into your prepared pan. Bake for 30–35 minutes, or until a toothpick comes out clean. (Your house will smell amazing, I promise!)
8. Cool Completely: This is the hard part—let the cake cool fully before frosting to avoid a melty mess.
9. Make the Frosting: Beat together the softened cream cheese and butter until super creamy. Gradually add powdered sugar, then cherry preserves and vanilla extract. Beat until smooth and pink!
10. Frost & Decorate: Spread the lovely cherry cream cheese frosting over your cooled cake. Pipe extra frosting on if you’re feeling fancy, and top with whole or halved cherries.

My Secret Tips and Tricks for Cherry Cake with Cherry Cream Cheese Frosting Success

Over the years, a few tricks have made this cherry cake with cherry cream cheese frosting foolproof:

• Room Temperature Ingredients: Seriously, let your eggs, butter, and cream cheese fully soften before starting. You’ll get a tender crumb and the smoothest frosting (trust me on this!).
• Drain Extra Juice: If using frozen cherries, pat them dry a bit before folding them in. This keeps your cake from getting gummy.
• Don’t Overmix: Once you add the cherries, just fold gently. Too much mixing means a tougher cake!
• Chill Your Frosting: If your kitchen is super warm, pop your frosting in the fridge for 10–15 minutes before spreading. It goes on like a dream.
• Use High-Quality Cherry Preserves: It really does make a difference in flavor (and color!) for your cherry cream cheese frosting.

Creative Variations and Ingredient Swaps

Want to make this cherry cake recipe your own? Here are a few fun variations:

• Gluten-Free: Swap in your favorite cup-for-cup gluten-free flour blend—cake texture stays lovely.
• Dairy-Free: Substitute plant-based butter and vegan cream cheese for a totally dairy-free cherry cake.
• Lemon Twist: Add 1 tablespoon of lemon zest to your batter for a brighter, zesty cherry lemon cake.
• Berry Blast: Try a mix of fresh or frozen berries—raspberries and blueberries also taste awesome with this cherry cream cheese frosting.
• Nutty Topping: Sprinkle chopped almonds on top for some delicious crunch (and a nod to the almond extract!).

How to Serve and Store Your Cherry Cake with Cherry Cream Cheese Frosting

For the best slice, chill your cherry cake with cherry cream cheese frosting for at least four hours before serving. This helps flavors blend and creates perfect, clean slices. (I love serving cold cake on a hot summer day!)

• Serving Tip: Garnish with extra cherries or a dusting of powdered sugar for a pretty finish at parties!
• Storing Leftovers: Wrap your cake (or individual slices) tightly and store in the refrigerator for up to 5 days. The cherry cream cheese frosting keeps everything moist and decadent.
• Freezing: You can freeze slices, tightly wrapped, for up to 2 months. Thaw overnight in the fridge before enjoying.

FAQs: Your Top Questions About Cherry Cake with Cherry Cream Cheese Frosting Answered

Can I use maraschino cherries instead of fresh or frozen?
Absolutely! Just drain and chop them well. The flavor is a little sweeter and a touch more nostalgic.

Can I make this cherry cake ahead of time?
You bet! Bake and frost the day before, then chill. The flavors just get better overnight.

Will this recipe work as cupcakes?
Yes! Spoon the batter into lined muffin tins (about 20-24). Bake at 350°F for 18-20 minutes, let cool, then frost.

How do I keep my cherry cream cheese frosting from being runny?
Make sure your cream cheese and butter aren’t too warm, and add powdered sugar gradually. If it still feels soft, chill for a few minutes before spreading.

Can I use low-fat cream cheese or milk?
Full-fat gives the richest taste and creamiest texture, but low-fat can work in a pinch—your cherry cake might just be a bit lighter in flavor.

Baking this cherry cake with cherry cream cheese frosting is truly one of my go-to ways to spread a little sweetness, whether it’s for a lazy Sunday or the happiest birthday bash. I hope you’ll love this family recipe as much as we do! If you try it, drop me a comment—I’d love to hear how it turned out (and see your cherry cake creations!). Happy baking, friends! 🍒

Print Pin

Cherry Cake with Cherry Cream Cheese Frosting

This delightful cherry cake is filled with real cherries and topped with a creamy cherry cream cheese frosting, perfect for any special occasion.

Course Cake, Dessert

Cuisine American

Keyword Baking, Cherry Cake, Cherry Dessert, Cream Cheese Frosting, Dessert Recipe

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12 slices

Calories 350kcal

Ingredients

For the Cherry Cake

• 2 1/4 cups all-purpose flour Go with regular flour for an extra tender crumb (cake flour works too, if you want even more softness).
• 1 1/2 cups granulated sugar Don’t skimp—the right sweetness is key in fruity cakes.
• 3/4 cup unsalted butter, softened Let your butter soften at room temp for at least 30 minutes for a fluffier batter.
• 3 large eggs Room temperature eggs incorporate much more smoothly.
• 1 cup whole milk Adds awesome richness (2% works if that’s what you have).
• 1 tablespoon baking powder Ensures a lofty, baker-style rise.
• 1/2 teaspoon salt Balances the sweet and highlights cherry flavor.
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract Almond and cherries are BFFs—don’t skip!
• 1 cup fresh or frozen cherries, pitted and chopped I love to use fresh cherries when they’re in season, but frozen work beautifully, too.

For the Cherry Cream Cheese Frosting

• 8 oz cream cheese, softened Full fat is best for ultra-creaminess.
• 1/2 cup unsalted butter, softened Room temp is your friend for smooth frosting.
• 4 cups powdered sugar This creates that dreamy, silky texture.
• 1/4 cup cherry preserves The secret weapon for pink, fruity frosting!
• 1 teaspoon vanilla extract Balances out those tangy notes.

Instructions

Preparation

• Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan.
• Cream the softened butter with the sugar in a large bowl until it’s pale and fluffy.
• Beat in the eggs, one at a time, then stir in your vanilla and almond extracts.
• Whisk together the flour, baking powder, and salt in a separate bowl.
• Add the dry ingredients to the butter mixture, alternating with the milk, starting and finishing with the dry ingredients.
• Gently fold in the chopped cherries; don’t overmix!

Baking

• Pour the batter into your prepared pan. Bake for 30–35 minutes, or until a toothpick comes out clean.
• Let the cake cool completely before frosting.

Frosting

• Beat together the softened cream cheese and butter until super creamy.
• Gradually add powdered sugar, then cherry preserves and vanilla extract. Beat until smooth and pink!
• Spread the frosting over your cooled cake. Pipe extra frosting on if you’re feeling fancy, and top with whole or halved cherries.

Notes

For the best slice, chill your cake for at least four hours before serving. Wrap leftovers tightly and store in the refrigerator for up to 5 days. You can freeze slices tightly wrapped for up to 2 months.